5 Things To Do With Leftover Turkey

TURKEY CASSEROLE WITH POTATO CHIPS

1 bag of family-sized Potato Chips
1 can of Cream Of Mushroom Soup
6 ozs. Turkey
1 can of Peas
1/4 Cup of Milk

Mix everything together except the potato chips. In a casserole dish, layer the mixed up ingredients with an alternating layer of potato chips until all used up. Bake at 350 for 1/2 hour.

Photo courtesy of www.kraftfoods.com

CROCKPOT CHICKEN TETRAZZINI

3 cups Water
4 Chicken Bouillon Cubes
1 jar sliced Mushrooms, drained
1 can of Cream Of Chicken or Cream Of Mushroom Soup
2 cups cooked, cubed, turkey
7 oz. uncooked vermicelli or angel hair pasta, broken into 2" pieces.

Put all ingredients in crockpot EXCEPT pasta. Stir. Cover and cook on high for 3 hours, or on low all day. Add pasta, stir, cover, cut pot off, and let sit with lid on for 1 hour. Stir and serve.

TURKEY AND CHEESE SOUP

1 tbsp. olive oil
1/2 cup onions, chopped
1/2 cup celery, chopped
1/4 cup bell peppers, chopped
1 cup diced turkey
4 cups chicken stock
1 bay leaf
1/2 tsp. dried basil
1/4 cup cream
1/4 cup grated cheddar cheese
3/4 cup cubed Velveeta cheese
chopped green onions for garnish

Fry all onions, celery, and bell peppers in oil until tender. Add turkey and saute to release some oils and meld the flavors. Add stock/broth, bay leaf, and basil. Simmer to reduce slightly (20-30 minutes). Add cream and return to boil to thicken a bit. Slowly add cheese - stirring constantly. Serve immediately. Garnish with green onions.

TURKEY CHILI

1 lb cooked, cubed turkey
1 can dark kidney beans
1 can tomato soup
1 can tomato sauce
1 small onion
1 tbsp. Chili powder
Salt and pepper to taste.

Simmer about 1 hour.

TURKEY-VEGETABLE POT PIE

1 16-oz. package frozen mixed vegetables
2 tbsp. margarine or butter
1/2 cup chopped onion
1/2 cup sliced celery
1/2 tsp. dried thyme leaves, crushed
1 can Cream Of Broccoli or Cream Of Mushroom soup
1 can Cream Of Chicken soup
1 cup milk
3 cups diced cooked turkey
1/4 tsp. pepper
1 8-oz. package of refrigerated Crescent Rolls

Preheat oven to 375 degrees. Cook vegetables according to package directions and drain. In a 2-quart saucepan over medium heat, in hot margarine, cook onion, celery, and thyme, until onion is tender, stirring occasionally. Add soups and milk; stir until smooth. In a 12 by 8 inch baking dish, combine turkey, cooked vegetables and pepper. Add soup mixture, stirring gently into the mix. Unroll crescent rolls without separating them. Firmly press the perforations to seal. Cut dough lengthwise into 8 strips, about 3/4 inch wide. Arrange dough over turkey mixture to form a lattice, cutting strips as needed to fit. Press ends of strips to baking dish. Bake 30 minutes or until golden brown. Cover edges with foil after 20 minutes, if it is browning too quickly. Let stand for 5 minutes before serving. Serves 6.

Photo courtesy of static.howstuffworks.com